Turkey Breasts

[poliphilo]

I put four of them in the pan and they overlap the edge and I'm thinking, "That's a lot for just two people..."

But when they come out of the oven they're about half the size they were and they're swimming in all this greasy water they've sweated out. And there's no way the water was ever part of the bird's original metabolism.

Another reason for not eating meat.

Comments

[halfmoon-mollie.livejournal.com]

it's true, they do inject salt water and all kinds of stuff into the bird after they are butchered (unless you get the free range organic stuff.) I do love turkey though...

[poliphilo.livejournal.com]

I've never been that keen on turkey. It's dry (hence all the added water, I suppose) and not terribly flavourful.

I don't miss it, but then I don't miss any kind of meat- except- sometimes- for things like bacon and pepperoni.

[halfmoon-mollie.livejournal.com]

Um...if it's dry you aren't cooking it correctly. Seriously. But then again, if you don't really like meat, there's no reason. I have to say I admire you, I've always kind of wanted to be a veg but then, I'd want eggs and butter and stuff like that.

[poliphilo.livejournal.com]

I'm not really a veggie. I eat fish and butter all that. I just don't eat meat.

[xiphias.livejournal.com]

I do want to draw a distinction between injecting poultry with salt water, and brining poultry. Brining is when you SOAK the bird in salt water, not INJECT it. It doesn't puff it up, but it does keep it moister and adds flavor.

And it takes longer and doesn't make the bird look bigger, so that's not what people do when they're trying to, well, "cheat", I guess.

In short, brining good, injecting bad.

[halfmoon-mollie.livejournal.com]

Yes, of course. Any poultry can be brined - but it certainly wasn't what *I* meant when I was talking about injecting it with salt water.

[matrixmann]

Not necessarily, as long as it's "only" water. (Could be much more harmful things.)
But you're right with naming such a circusmtance a plague of this time. Actually that's diluting, and I don't know if that should be a characteristic of a free market economy - at least of you follow its theoretical definition.

Think I once even heard a number to which grade you can do this with meat, at least poultry meat. It was 11 to 12 % a piece of meat's weight can be injected into it in the form of water. More the meat seems to be unable to hold within its substance. That's like a physical border.

[poliphilo.livejournal.com]

It seems to me it's fundamentally dishonest- like adding chalk dust to bread flour. It really shouldn't be allowed.

[resonant.livejournal.com]

It used to be legally required to add chalk or bonemeal to bread in Newfoundland. It was intended to increase the available calcium.

https://news.google.com/newspapers?nid=1946&dat=19811024&id=xTsyAAAAIBAJ&sjid=CaUFAAAAIBAJ&pg=2770,2441345&hl=en

[poliphilo.livejournal.com]

Well I never.

[cmcmck.livejournal.com]

All the while people are told they want 'cheap food', you're going to get this.

But what would I know? I don't eat the stuff!

[poliphilo.livejournal.com]

I'm reminded of Chesterton's lines about "the wicked grocer" who

"sells us sand of Araby as sugar for cash down."

[xiphias.livejournal.com]

Bleah.

Better poultry is better, of course, but if you don't like it much to start with, there's no reason to eat it.

[halfmoon-mollie.livejournal.com]

Yup, exactly.

[poliphilo.livejournal.com]

Ailz and my mother ate it. I had gobi aloo saag

[rosamicula.livejournal.com]

You need to check the labels. If it has had water added as a bulking agent it will say something shitty like 'added water for succulence'.

[poliphilo.livejournal.com]

Mmm...succulent! Really can't have too much added water, can you!